Which food has less impact on blood sugar?

CRUST: (ENRICHED FLOUR [WHEAT FLOUR, MALTED BARLEY FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN FOLIC ACID], WATER, DRY MIX [MALTODEXTRIN, NONFAT DRY MILK, SALT, SUGAR], BREADCRUMBS [WHEAT FLOUR, SUGAR, YEAST, SALT], WHOLE EGGS, YEAST, SOYBEAN OIL, CORNMEAL, DOUGH CONDITIONER [SODIUM METABISULFITE AND OTHER EDIBLE EXCIPIENTS]), THICK PIZZA SAUCE FRESH TOMATOES, SUGAR, SALT, GARLIC (POWDER AND DEHYDRATED), SPICES, CITRIC ACID, XANTHAN GUM, PROVOLONE CHEESE PASTEURIZED MILK CHEESE CULTURES, SALT, ENZYME, NATURAL SMOKE FLAVOR, POWDERED CELLULOSE TO PREVENT CAKING, SAUSAGE PORK, SALT, SEASONING (SPICES, DEHYDRATED GARLIC, SOYBEAN OIL), FLAVORING, SODIUM PHOSPHATES, HAM WATER ADDED CURED WITH: WATER, SALT, SUGAR, SODIUM LACTATE, SODIUM PHOSPHATES, SODIUM DIACETATE, SODIUM ERYTHORBATE, SODIUM NITRITE, PEPPERONI PORK, BEEF, SALT, SPICES, DEXTROSE, LACTIC ACID STARTER CULTURE, OLEORESIN OF PAPRIKA, SODIUM ASCORBATE, FLAVORINGS, SODIUM NITRITE, BHA, BHT, CITRIC ACID, UNCURED CHOPPED PEPPERONI NO NITRATES OR NITRITES ADDED EXCEPT THOSE NATURALLY OCCURRING IN SEA SALT AND CELERY JUICE (PORK, SEA SALT, SPICES, WATER, DEXTROSE, PAPRIKA, NATURAL FLAVORING, DEHYDRATED GARLIC, OLEORESIN OF PAPRIKA, LACTIC ACID STARTER CULTURE), BACON CURED WITH: WATER, SALT, SODIUM NITRITE, CONTAINS ONE OR MORE OF THE FOLLOWING: SUGAR, DEXTROSE, BROWN SUGAR, SMOKE FLAVORING, SODIUM PHOSPHATES, SODIUM ERYTHORBATE, SODIUM ASCORBATE, POTASSIUM CHLORIDE, APPLE FLAVOR (MAY CONTAIN WATER, SUGAR, DEXTROSE, NATURAL FLAVORING), ROMANO OREGANO BLEND ROMANO CHEESE (PASTEURIZED MILK, CHEESE CULTURE, SALT, ENZYMES), TREATED GREEK OREGANO AND POWDERED CELLULOSE (ANTI-CAKING AGENT).